Midnight pudding

Yield: 4 servings

Measure Ingredient
4 ounces Semisweet chocolate, chopped
Into 1/4-inch pieces
2 cups Half-and-half
½ cup Granulated sugar
½ cup Unsweetened cocoa
4 larges Egg yolks
1 tablespoon Cornstarch
4 ounces White chocolate, chopped
Into 1/8-inch pieces

Bring on the night by melting the semisweet chocolate in the top half of a double boiler over medium heat. Stir the chocolate constantly with a rubber spatula until it is completely melted and smooth, then remove from the heat and set aside. Heat the half-and-half, ¼ cup sugar, and the cocoa in a 3-quart saucepan over medium-high heat.

When hot, whisk to dissolve the sugar. Bring to a boil. While the cream is heating, whisk the egg yolks, remaining sugar and cornstarch in a medium bowl until slightly thickened and lemon-colored. Pour the boiling half-and-half mixture slowly into the egg yolks and stir to combine. Return the mixture to the saucepan and heat over medium-high heat, stirring constantly, until it begins to boil and becomes quite thick, about 30 seconds. Remove the pan from the heat and transfer the mixture to a large bowl. Add the melted chocolate, then place the bowl in ice water and stir the pudding until it is cold. Fold all but 2 tablespoons of chopped white chocolate into the pudding.

Portion ¾ cup of the pudding into each of 4 dessert dishes and sprinkle ½ tablespoon of the remaining white chocolate over the top of each.

Yield: 4 servings

BAKERS' DOZEN MARCEL DESAULNIERS SHOW #BD1A25

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